Deviled Egg Salad

Deviled Egg Salad is my twist on one of my favorite spring dishes… Deviled Eggs. They are the ultimate spring/summer appetizer. Whether it's a spring holiday, birthday party, cookout, or summer social, they are the perfect Deviled Eggs appetizer. While I love Deviled Eggs, they are challenging, at least if you try to make them nicely. Who has time for that when you're at home making them for yourself? So, I simplified it and made my Deviled Eggs into an easy, delicious Deviled Egg Salad…WIN. It is excellent by itself, on a bed of lettuce, or a sandwich.

How to make Deviled Egg Salad:

Place the eggs, vinegar, water, and salt into a pot and boil over medium-high heat. Once the water starts to boil, reduce the heat to medium for 12 minutes. Note: If you allow the water to boil too hard, it could crack the eggs. Once cooked, place the eggs in a bowl of ice water to stop them from cooking. Once cool enough to touch, peel the eggs and add them to a mixing bowl. Add the remaining ingredients, stir, cover, and refrigerate for 2 to 4 hours before serving.

Want to make this into an appetizer? You can serve it with bagel crackers, on cucumbers, or with celery sticks. Just make sure you chop the egg into small pieces; big chucks won't stay on either. Another option is to serve it on Toast/Sweet Potato Toast points. EVEN BETTER, you can use the ingredients and make deviled eggs… crazy, I know! As with anything, the possibilities are endless!! ENJOY!

Recipe

Deviled Egg Salad

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Simply Easy and Delicious Deviled Egg Salad

• Total Time: 20-22 minutes
• Yield: 6-10 servings 1x

Ingredients

Units USM Scale 1x2x3x

Hard Boiled Eggs

• 8 eggs
• 5 cups of Water
• 1 teaspoon of Sea Salt
• 1 tablespoon Apple Cider Vinegar

Deviled Egg Salad:

• Peel, and chop the 8 Hardboiled Eggs
• 2 teaspoon Mustard
• ½ cup Mayonnaise **see note
• ½ teaspoon Coconut Amino
• ½ teaspoon Paprika
• ¼ teaspoon Sea Salt
• ¼ teaspoon Black Pepper
• ¼ teaspoon Apple Cider Vinegar

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Instructions

Hardboiled Eggs:

1. Add Eggs to a Saucepan covered with water (about 5 cups), vinegar, and 1 teaspoon of Sea Salt.
2. Bring to a boil and reduce to medium heat so that the water is at a low boil.
3. Allow to boil for 12 minutes
4. Drain and put into an ice bath to allow it to cool

Deviled Egg Salad

1. Peel and chop the cooked Eggs
2. Add the Eggs remaining Deviled Egg Salad to a mixing bowl
3. Stir all the ingredients together
4. Cover and refrigerate for 2 hours

ENJOY!

Notes

**If your following a specific diet make sure to use a compliant mayonnaise

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 8-10 minutes
• Cook Time: 12 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American